Zucchini Fritters Low Carb Recipes
ZUCCHINI FRITTERS, LOW CARB
This is an excellent side dish for summer meals. It's also an excellent way to use zucchini from the garden.
Provided by marypatlaver
Categories Vegetable
Time 25m
Yield 8 Fritters, 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
- In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again.
- To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked.
- Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
- Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.
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- In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
- In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
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- Hold the box grater on top of a large cutting board and with one hand on the grater and the other hand on the squash, run it up and down on the grater until it all gets shredded.
- Remove it from the board and put it in the colander and continue the same shredding process until all of the squash has been shredded.
- The next step is the most important one and it is to squeeze out all of the water. Take small amounts at one time and by using a piece of cheese cloth, paper towels, or coffee filters squeeze out all of the water with all of your strength. When you think you got all of the water out, then get a clean piece of cloth or towel and squeeze it again,
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- Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
- Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
- Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
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